Chicken Stroganoff
Taste of Home
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I came up with this recipe, a variation on beef Stroganoff, as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who enjoys noodles, but even our 9-year-old son will have more when they're topped with the creamy chicken.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
- 4 bacon strips, diced
- 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
- 1 medium onion, chopped
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 1-1/2 cups chicken broth
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- Pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup (8 ounces) sour cream
- Hot cooked noodles
- Additional paprika, optional
Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside.
In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes.
Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired. Yield: 4 servings.